Name: Pasta Salad with Artichokes and Sprouts
Ingredients: 1 c Raw sm shaped pasta; 3/4 lb Marinated artichoke hearts; 3/4 c Firmly packed alfalfa sprout; 1 sm Green pepper finely chop; 1 md Carrot, coarsely chopped; 1/2 c Sliced/chopped black olives; 1/4 c Red wine vinegar, more/less; 1/2 ts Dried basil; 1/2 ts Dried summer savory

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Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Salads, Vegetables, Pasta, Italian	6	Servings

INGREDIENTS

1	c	Raw sm shaped pasta
3/4	lb	Marinated artichoke hearts
3/4	c	Firmly packed alfalfa sprout
1	sm	Green pepper finely chop
1	md	Carrot, coarsely chopped
1/2	c	Sliced/chopped black olives
1/4	c	Red wine vinegar, more/less
1/2	ts	Dried basil
1/2	ts	Dried summer savory

INSTRUCTIONS

Cook the pasta al dente, then rinse it with cool
water.  Drain the pasta well and put it in a mixing
bowl. Chop the artichokes into bite-sized pieces and
add them to the pasta. Add the alfalfa sprouts,
separating the strands as much as possible with a
fork, and the remaining ingredients.  Mix well and
allow to stand for 1 to 2 hours either at room
temperature or refrigerated before serving.
Variation: To serve as a main dish salad, garnish with
hard-boiled eggs or add some diced mozzarella cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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